Banana Bread in Cast Iron

This simple approach results in a banana bread that is moist, flavorful and done in about 25 minutes.

No loaf pans required.

3 ripe bananas, mashed

1/3 cup melted butter

1/2 scant cup sugar

1 teaspoon baking soda

1 egg

1 1/2 cups of flour

1/8 teaspoon salt

Preheat oven to 350 degrees. Mix the ingredients together and pour into a buttered cast iron pan. Check after 25 minutes by inserting a butter knife into the center.  If it comes out clean, it’s done. Let it cool for just a bit and then enjoy!

-tsp

Clams

I took this picture some time ago.  My brother had just given me a generous amount of clams and oysters.  The oysters were gone that night (served raw with a simple mignonette sauce). The next day, I made a large batch of clam chowder.  Served with crusty bread and a green salad, dinner was done.

Thinking I might dust off that chowder recipe and visit my local fish market today.  Stay tuned.

Animal, Vegetable, Miracle

I first read this nonfiction narrative by Barbara Kingsolver when it was released in 2007.  It had such an impact on me that I’m about to read it for the third time.  It chronicles her family’s one year commitment to eating locally.  What they can’t grow themselves, they either buy locally or simply go without.

I am energized by this book.

My passion to eat local, focus on foods in season, and seek out family farms that make the well-being, happiness, and health of their animals a priority is kicked up a notch by the end of each chapter.

You can learn more about Animal, Vegetable, Miracle: A Year of Food Life, here.

In the meantime, here’s the result of a trip to our local farmer’s market.  Pretty spectacular.

Why, Hello

This beautiful creature visited my garden this morning.

I simply said, “Why, hello.”

Then we both went our separate ways.

The end.